egg whites is one of the pillars of Italian cuisine: indispensable in pastry, fresh egg pastas, creamy sauces like carbonara, frittate and many regional dishes. Quality depends on freshness and the way hens are raised. It's a food rich in noble proteins, vitamins and minerals — an integral part of a balanced diet.
Use in cooking
Used in desserts, fresh pastas, frittate, omelettes, creamy sauces, beaten to peaks, hard-boiled, soft-boiled, scrambled and a thousand other preparations.
Preservation
Store in the fridge (4°C) and consume within the expiry date. Take out shortly before use for better results in pastry.
Curiosity
egg whites underpins some of the most iconic recipes of the Italian tradition, from carbonara to tiramisù to fresh pastas.